Cassoulet Castelnaudary: Traditional Recipe

Ingredients:

• 2 lbs white beans (navy or cannellini)
• 1 lb pork shoulder, cubed
• 1 lb confit duck legs
• 1 lb Toulouse or garlic sausage, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken stock
• 2 cups tomato puree
• 1 bouquet garni (thyme, bay leaf, parsley)
• 1 cup breadcrumbs
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Soak beans in water overnight. Drain and rinse.
2. In a large pot or Dutch oven, heat olive oil over medium heat.
3. Sauté onion and garlic until translucent.
4. Add pork shoulder, salt and pepper to taste, cook until browned and crispy.
5. Add tomato puree, chicken stock, and bouquet garni. Bring to a boil.
6. Add beans, reduce heat, and simmer for 2-3 hours until beans are tender and creamy but not mushy.
7. Preheat oven to 350°F.
8. In a baking dish, spread half of the bean mixture on the bottom.
9. Arrange confit duck legs and sliced sausage on top of beans.
10. Top with remaining bean mixture and breadcrumbs.
11. Bake for 1 hour until top is golden and crispy.

Serving Suggestions:

Serve hot with crusty bread and a green salad. This dish can be made a day ahead and reheated for the best flavor. Cassoulet Castelnaudary is perfect for a cozy and hearty family meal.